Fatemeh Malekian, Professor Southern University Agricultural Research and Extension Center
Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods. Should follow Occupational Safety and Health Act (OSHA) Should follow the U.S. Code of Federal Regulations (CFR)Title 21, Section 110.10 for worker health and hygienic practices within the context of GMPs in manufacturing, packing, or holding for human food Environmental Protection Agency (EPA)
Unsafe food is the result of contamination: Biological Chemical Physical
Biological contaminants: Bacteria Viruses Parasites Fungi
Chemical contaminants: Cleaners Sanitizers Polishes
Physical hazards: Metal shavings Staples Bandages Glass Dirt Natural objects (e.g., fish bones in a fillet)
Infected employees who work with fresh produce increase the risk of transmitting foodborne illnesses Past outbreak of foodborne illnesses and fecal materials Also infectious disease accompanied by diarrhea or open lesions (boils, sores or infected wounds) are a source of diseasecausing microorganisms
The importance of food workers understanding and practicing proper hygiene cannot be overemphasized Workers can unintentionally contaminate fresh produce, water supplies, and other workers, and transmit foodborne illness if they do not understand and follow basic hygienic principals. Example nursing home and salmonella outbreak in Minnesota 1995
Establish a training program All employees, including supervisors, full time, part time and seasonal personnel should have a good working knowledge of basic sanitation and hygiene principals. Each producer should develop a sanitation training program for their employees such as formal presentation, one-on-one instruction or demonstration (hand washing) If a formalized training program is not practical (part time, seasonal personnel) then the operator or supervisor should verbally instruct or demonstrate proper health and hygiene practices
Become familiar with typical signs and symptoms of infectious diseases The pathogens Salmonella typhi, Shigella species, E.coli generic and O157:H7, Noro virus and hepatitis A virus have a high infectivity(the ability to invade and multiply in the body), and virulence ( the ability to produce severe diseases). Operators should instruct employees to report any active case of illness to their supervisor before beginning work. Supervisor should be familiar with the singe and symptoms
Provide protection from a lesion Any lesion that contains pus, such as boil or infected wound that is open or draining and is located on parts of the body that might have contact with produce or produce harvesting, sorting, packing equipment, increase the risk If the lesion can not be effectively covered then the employee should not be working in any aspect with fresh produce, utensils, or other food contact surfaces or equipment.
Consider alternative good hygienic practices Single-service disposable gloves in combination with proper hand-washing Gloves must fit properly Should not have any holes or be torn Should not be replaced for proper hand-washing
Ensure good hygienic practices are followed by visitors to the farm, packing, or transport facilities whenever they come into contact with fresh produce Operators should require that product inspectors, buyers, and other visitors comply with established hygienic practices when inspecting produce
When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR 1910.141, subpart J, and 29CFR 1928.110 should be considered Operators outside U.S. should follow corresponding or similar standard, regulations, or laws for protecting worker health Other areas of training:
The importance of good hygiene Must understand the impact of poor personal cleanliness and unsanitary practices It protect the worker from illness It reduces the potential for contaminating fresh produce It could prevent a large number of illnesses
The importance of hand washing Many of the diseases that are transmissible through food may be harbored in the employee s intestinal track and shed in feces Contaminated hands can also transmit infectious diseases
The importance of proper hand washing techniques Teach employees proper hand washing techniques Hand washing with warm water (at least 100ºF) is more effective than cold water Apply soap to hands Scrub hands together vigorously ( between fingers, cuticles etc.) at least for 15 seconds Rinse with warm water thoroughly Dry with single use paper towels
Gas Heated
Poor personal hygiene can cause a foodborne illness when food handlers: Fail to wash their hands correctly after using the restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick
The importance of using toilet facilities To teach the employees the importance of using toilet facilities connected to sewage disposal system To teach the employees on properly constructed on-site sanitary pit privies or latrines To reduce the potential for contaminating fields, produce, other workers, and water supplies
Training and monitoring: Train staff to follow safety procedures Provide initial and ongoing training Provide all staff with general produce safety knowledge Provide job specific safety training Retrain staff regularly Monitor staff to make sure they are following procedures Document training
Consider Good Agricultural Practices regarding Water quality and use of manure If consumers pick up their produce from the farm the following practices should be considered: Good hygienic practices, proper hand washing techniques.
A hand washing station should equipped with: Basin Water (hot and cold) Liquid soap Sanitary hand drying devices (single use paper towel) Waste basket Signage
Provide clean, properly supplied, and convenient toilets for the consumer use Promote good handling/processing practices To encourage the customers to thoroughly wash all fruits and vegetables to be eaten raw.
Microbial Hazard-poor management of human and other waste in the fields or packing facilities Control of potential hazards- follow sanitation laws under OSHA act 29CFR 1928.110 subpart I, appropriate number of toilets to number of workers, proper hand washing facilities, maximum workers to restrooms distance, and cleaning procedures
OSHA standards under 29 CFR 1910.141, subpart j- toilet facilities and other sanitation issues Good Manufacturing practices for buildings, facilities, equipment, production, and process controls for foods (21 CFR 110.20 to 110.93) Packers should also follow safety standards outlined in FDA s Food Code (Ref.4) Operator outside US should follow the same standards, regulations and laws
Toilet facilities should be accessible Toilet facilities should be properly located Toilet facilities and hand washing stations should be well equipped Toilet facilities should be kept clean All facilities should be kept clean
Improper disposal could contaminate water, soil, animal crop, or workers Should follow EPA regulations Domestic Septage Regulatory Guidance: A Guide to the Part 503 Rule
Use caution when servicing portable toilets Waste water from portable toilet facilities may drain into a field and contaminate fresh produce Sewage transport trucks need direct access to toilet facilities to ensure proper collection and disposal through a municipal sewage system or a sub-surface septic tank system Need to have a plan for containment and treatment of any waste in the event of leakage or a spill(40 CFR Part 503)
How to obtain the regulations: CFR (Code of Federal Regulations) For FDA call 202-512-1800 www.access.gpo.gov/nara/cfr/index.html. For OSHA call 202-512-1800 www.ohsa-slc.gov/oshstd_toc/osha_std_toc.html EPA call 1-800-490-9198 www.epa.org
Fatemeh_malekian@suagcenter.com wwwwwww.suagcenter.com 5-www225-771-0251 2ww771-0251 8-723-3366 www.foodsafety.gov www.fightbac.org www www Thank You Questions?